4 cups chicken broth
2 cups farro
1 pint grape tomatoes
1 English cucumber
1/2 red onion, diced
1/4 cup fresh basil, snipped
Dressing:
1/4 cup olive oil
1/4 cup red wine
1 tsp. Italian seasoning
Salt and Pepper to taste
In a medium saucepan cook the broth and farro. Over medium-high heat, bring to a boil. Cover and reduce heat to summer for 10-12 minutes or until broth is absorbed. Remove from heat and cool to room temperature.
In a very large bowl, toss the rest of the ingredients.
Mix together dressing ingredients.
Add farro to the vegetables and stir in the dressing.
Cover and refrigerate until cold.
*this makes a very large batch. it could easily be cut in half for smaller groups.
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